To kick off this week of Blueberry Bliss, Natalie shared one of her favorite blueberry recipes: Blueberry Buckle. Why is it called a “buckle”? Some say it’s because of the way the crumb topping buckles as it bakes and others say it’s because you have to loosen your belt buckle after having a couple of pieces. Either way, the recipe sounded too good not to try.
When we were little Mom use to make us Martha White blueberry muffins in the mornings before school. I’m not sure where we picked up this hankering, but we would always beg her to leave the muffins a little bit raw in the middle. We’re definitely “gooey” people when it comes to desserts. If the world were full of only crumbly desserts we’d all be quite a bit thinner.
As soon as I started mixing the batter for this Blueberry Buckle, the smell of it reminded me of those early morning muffins. We use to dip our little fingers in the empty mixing bowl and scrape out what was left of the batter. I do believe the batter was better than the muffins, but again, I think that’s true for most desserts.
As the batter baked, the house smelled like there were a thousand blueberry muffins baking in the oven. This buckle took the Martha White muffins out back and smacked them around a little bit. The smell was so delicious and buttery.
This loaf baked very similar to a muffin. It was moist, warm and cake-like in the middle and the topping was sugary with a soft, crumbly texture.
A cup of coffee or a scoop of vanilla – your pick. I think it’s excellent for breakfast or dessert. Thanks again for the awesome recipe Natalie!
3/4 cup sugar 1/4 cup butter, softened 1 large egg 1/2 cup milk 2 cup flour 2 tsp. baking powder 1/2 tsp. salt 1 1/2 cup blueberries
Cream sugar and butter. Add egg. In a separate bowl combine the dry ingredients and stir into the wet ingredients, alternating with the milk. Fold in berries, and pour into a greased or parchment-lined 8 x 8 inch pan or loaf pan.
1/2 cup sugar 1/3 cup flour 1/2 tsp. cinnamon 4 tbsp butter, softened
Mix together and sprinkle over top of buckle. Bake at 375˚ for approximately 25-30 minutes.
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